- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
12/29/2015 | Follow-up (Food) | 98 |
- Critical: Food separated and protected
- Critical: Proper cold holding temperatures
- Critical: Toxic substances properly identified, stored, used
- Contamination prevented during food prep, strg, and dsply
- Utensils, equip and linens
|
12/29/2015 | Complete (Food) | 84 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
06/23/2015 | Complete (Food) | 95 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
|
12/17/2014 | Follow-up (Food) | 96 |
- Critical: Proper cooking time and temperatures
- Critical: Time as a public health control:procedures and records
- Proper cooling methds used
- In-use utensils
|
12/17/2014 | Complete (Food) | 87 |
- Pasteurized foods used (repeated violation)
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
06/05/2014 | Follow-up (Food) | 96 |
- Pasteurized foods used (repeated violation)
- Proper cooling methds used
- Plant food properly cooked for hot holding
- Washing fruits and vegetables
|
06/05/2014 | Complete (Food) | 92 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2013 | Follow-up (Food) | 93 |
- Critical: Food received at proper temperature
- Management and food employee awareness (repeated violation)
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Proper use of restriction and exclusion (repeated violation)
- Washing fruits and vegetables
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
12/18/2013 | Complete (Food) | 88 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
06/13/2013 | Follow-up (Food) | 92 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper reheating procedures for hot holding
- Critical: Proper date marking and disposition
- Pasteurized foods used (repeated violation)
- Critical: Proper use of restriction and exclusion
- Proper cooling methds used
- Washing fruits and vegetables
- Critical: Handwashing sinks proplery supplied and accessible
|
06/13/2013 | Complete (Food) | 83 |
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